I found all my ingredients at my local grocery store, then melted chocolate, mixed everything together in a blender and poured the mixture into a loaf pan. I then stirred in mini chocolate chips and froze the loaf pan.

For a soft serve ice cream freeze for 4-5 hours and for a “firm” ice cream freeze for 5-6 hours or overnight.

When you are ready to serve, thaw out vegan ice cream for 5-10 minutes.

How do you get Homemade Vegan Ice Cream creamy?

To get vegan ice cream velvety smooth, you need a good base. I use full fat coconut milk, maple syrup and xanthan gum. You can use this base for any vegan ice cream.

What is xanthan gum? Xanthan gum is made by fermenting corn sugar with the Xanthomonas campestris bacterium. It is a thickener and when added to coconut milk, it acts as an emulsifier to help the ingredients blend more effectively. The xanthan gum prevents your ice cream from getting icy, a typical problem in vegan ice creams.

When I took my first bite into this No-Churn Vegan Double Chocolate Peanut Butter Ice Cream my taste buds were fooled into thinking this was some kind of premium store bought ice cream! Seriously! It’s that good!

Pour mixture into a loaf pan, pour in mini chocolate chips and stir. Cover with foil and freeze until firm. For a soft serve ice cream freeze for 4-5 hours and for a “firm” ice cream freeze for 5-6 hours or overnight.

Notes

Optional: add 1/3 cup chopped roasted almonds

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I did not chill the coconut milk before using and I used the whole can. I used Enjoy Life Semi-Sweet Dairy Free Chocolate Chips for this recipe. Let us know how you like this! It is one of my favorite ice cream recipes! Warmly, Ester

So glad that you enjoyed this! My daughter has made this recipe twice already! It sure if a favorite in our home too! Adding roasted almonds also tastes great in this recipe! Thank you so much for sharing your results! Xoxo,Ester